Cut & Measure Unless I'm really familiar with a recipe, I usually prepare as much as I can ahead of time like measuring and chopping, so I can remain calm during the cooking process. Store your ingredients in ramekins and small bowls according to the order in which they are added to the recipe.
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
I absolutely love my Guacamole Del Rio recipe but it's better suited as a dip than a condiment. It has a very aggressive spice, onion and garlic flavor that could overpower a dish where you just want creamy avocado flavor. This guacamole goes will with tacos, burritos, tostadas or just about any Mexican food you might be making. You could even spread it on a sandwich :)
The most important step is picking out ripe avocados. I've outlined the steps quite extensively in my Guacamole Del Rio recipe so refer to it for assistance if needed. One thing I didn't talk about, however, is what to do with avocados that aren't ripe. Avocados don't ripen on the tree. I often stick them in a brown paper bag. This allows the ethylene gas they produce to help ripen them. Don't stick them in the refrigerator as this will retard the process. In 2 to 5 days you will have ripe avocados!
Mix all the ingredients in a bowl, being careful not to over mix the avocado. You want some chunky avocado in the condiment, not a lifeless bowl of liquified avocado fruit. I often add the diced tomatoes at the end so their structure is not compromised. It's also a good idea not to store your guacamole overnight as it tends spoil, even with lemon juice.